---
title: Chilaquiles Verdes (Tortilla Chips in Green Salsa)
servings: 4
prep time: 15 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/chilaquiles-verdes
---

Gather @corn tortilla{12}, @tomatillo{500%g}, @jalapeño{2}, @fresh cilantro{1%bunch}, @vegetable stock{200%ml}, @sour cream{100%ml} and @vegetable oil{5%tbsp}.

Simmer the tomatillos, jalapeños, half the @onion{1} and the @garlic{2%clove} in water until the tomatillos turn olive-drab, about 8 minutes. ~{8%minutes}

Blend the drained vegetables with half the cilantro, the stock and @salt{} into a smooth green salsa.

Fry the tortilla triangles in 4 tablespoons of oil in batches until golden and rigid; drain on paper towels and salt lightly. ~{10%minutes}

Pour the salsa into the empty pan and simmer 5 minutes until it thickens slightly. ~{5%minutes}

Fry the eggs sunny-side up in the last spoonful of oil.

Fold the chips into the bubbling salsa, count to thirty, and pull the pan off the heat — they should be sauced but still have bite.

Plate immediately, topping each portion with a fried @egg{4}, crema, @queso fresco{100%g}, sliced onion and cilantro.